Just tried your recipe with the Tonx Ethiopia Yirgacheffe Chelba I had remaining in the hopper. Excellent! The iced coffee season is definitely upon us. Thanks for the recipe and take care!

Jim

BTW, I was sooooooo close to getting the commercial Trifecta they demoed at CoffeeCON 2013. Rusty offered me a deal that only a wife could kill. After constructing a full-sized cardboard facsimile to see how it would fit/look in our kitchen, well, I can't post here what her comment was upon seeing it. But it did have something to do with my lifespan. Someday. Take care!

Re: the commercial Trifecta, how funny! Don't think I'd ever go for a plumbed machine at home though. About that, the Curtis Gold Cup has a version 2 in development with a tentative Jan. 2014 release date (source tweet below). A non-plumbed version would be very interesting. Not the same sort of brewing at all, but still.

https://twitter.com/WilburCurt isCo/status/337319361075359744 (remove space that's being inserted for some reason after the "t" in "Curtis")

I should mention (finally) that about a month ago my Trifecta went through a moody period during which I was getting a bunch of incomplete press-outs. Here's a list of things that didn't help:

- Coarsened up my grind somewhat on two different grinders (Preciso and Orphan Espresso LIDO)- Removed the black shower head gasket, cleaned it, flipped it, and reinstalled- Removed the shower head cover plate, removed and cleaned out both check valves, then reinstalled- Replaced the check valve underneath the brew chamber- Descaled- Replaced both check valves in the shower head

Interestingly, throughout this little episode I was having better luck with 8-oz. brews than with my usual 10-oz. cups (all on C-:50); the latter tended to end with that telltale puff of air escaping from the top of the brew chamber.

I went through some troubleshooting with Amanda and even got to the point of asking for (and receiving) a prepaid shipping label, but in the end I didn't send the machine in because the problems I'd been having more or less went away when I moved on from two coffees I'd been using. Maybe I hit upon a particularly dense batch of beans? Not sure. FWIW the troublesome coffees were a natural-processed Counter Culture Rwanda and (most of all) a strictly high grown Topeca El Salvador (http://store.topecacoffee.com/sa12.html). Since I ran out of them, I've only ended up with a slightly wet brew chamber following press-out a few times, and in each case there's been much less coffee retained than before.

I'll hang on to the shipping label as a precaution, but for now it seems I'm out of the woods.

I've found another bean that gives me incomplete press-outs at 10 oz. on C-:50: Ceremony's Brazil Cerrado Gold. That in itself isn't a big deal, since I can do various things to compensate, but I thought it was interesting that an aggressive sift this morning didn't fix the issue. I used the #20 sieve you see below to get rid of the tail end of the grind (i.e. everything smaller than 850 nm, or about 20% by weight) and still experienced an incomplete press-out. Other coffees I'm working with currently don't cause this problem. Bottom line IMO: as has been discussed before, bean density affects Trifecta brewing [with respect to the press-out phase, at least] more than "fines."

It was explained to me by one of the engineers at Bunn that some coffees tend to "snowball" or clump together more when wet. I don't know if this has to do with density, but maybe. I've recently had a few pretty dense coffees without any problem, so it seems to be a hit and miss thing. Always interesting, but work-arounds can be figured out so as not to miss the daily brew. Regarding the commercial Trifecta, the plumbed-in requirement was one of the things I was most looking forward to, but that's in the past now. Take care!

Thanks. Yeah, with this particular coffee you can see the clumpiness after having dumped the wet grounds post-brew in the sense that what's left behind is harder than usual to rinse off of the metal filter.

I just recently got the trifecta bunn. So, I also own a technivorm moccamaster, which I love. I have been impressed with the trifecta, but recently started experimenting with the technivorm and for some reason, Im liking the cup I get from the technivorm. I feel sometimes that there is a little more bite to the coffee with the trifecta. I have been using the 45 second infusion and usually use b setting..sometimes c. Im not sure if my grind is too small...i use a baratza virtuoso at a 16 setting..got that after everyone raved about it..but truthfully so far besides the quietness...im not sure what everyone is raving about...on the technivorm instead of letting it just drip over the grounds...I keep the chute closed wait till there is decent amount of water in there..then with a chopstick I stir the water and grinds for about 20 seconds..till a nice creama forms..then i open it halfway...and when the water from the machine is finished i give the coffee another stir for about 10 seconds..and the coffee is great that comes out of it..I then did it with the trifecta same coffee same grind..and found it had a slight bite to it..not sure if it was too strong...anyone with any suggestions....thx.

Welcome. Is the coffee you're enjoying from the Technivorm paper-filtered? If so, that's one possible discrepancy. Otherwise, I realize Baratza grinders can be calibrated in various ways, but FWIW my Preciso setting for the Trifecta is more in the 24 range (that's relative to an espresso setting of 5). Maybe coarsen your grind up a bit and try 50 sec.?

Welcome. Is the coffee you're enjoying from the Technivorm paper-filtered? If so, that's one possible discrepancy. Otherwise, I realize Baratza grinders can be calibrated in various ways, but FWIW my Preciso setting for the Trifecta is more in the 24 range (that's relative to an espresso setting of 5). Maybe coarsen your grind up a bit and try 50 sec.?

I concur with everything Josh said. Your grind seems too fine for comparison with a paper filtered brew, and the time should be longer. Also, can you please try to clarify if any other differences in your coffee are noticeable? For example, do you notice whether the Trifecta's brew has more flavor, or does it just seem stronger (but not in a good way). That would be a sure indication that you need to grind coarser and/or use less coffee. With stronger extraction comes more bite.

Finally, have you tried the "E" ticket ride? It seems you like your brew agitated, which would tend to maximize flavors other than the acidity, even with paper brewing. So I'm curious what you think of the difference between B and E.

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